Spicy Chickpea & Roasted Tomato Pasta with Lemon-Basil Yogurt Sauce
This vibrant pasta dish features grilled spicy chickpeas and charred cherry tomatoes, tossed with al dente pasta and finished with a refreshing lemon-basil yogurt sauce. Perfect for a quick weeknight dinner, it’s packed with plant-based protein and bold Mediterranean flavors.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 12 oz short pasta (penne or rigatoni)
- 1 cup Greek yogurt
- 0.25 cup fresh basil, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 0.25 cup Parmesan cheese, grated (optional)
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Instructions
Preheat grill to medium-high (about 425°F). In a bowl, toss chickpeas and cherry tomatoes with 2 tbsp olive oil, smoked paprika, cumin, red pepper flakes, salt, and black pepper.
⏱️ 2 minutes 🌡️ 425°FSpread the seasoned chickpeas and tomatoes on a grill pan or a large piece of foil. Grill, stirring occasionally, until tomatoes are blistered and chickpeas are crisp, about 10 minutes.
⏱️ 10 minutes 🌡️ 425°FMeanwhile, cook the pasta according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
⏱️ 10 minutesIn a small bowl, whisk together Greek yogurt, chopped basil, lemon zest, lemon juice, and minced garlic to make the sauce. Season with a pinch of salt and pepper.
⏱️ 3 minutesToss the grilled chickpeas and tomatoes with the cooked pasta. Serve topped with lemon-basil yogurt sauce and a sprinkle of Parmesan if using.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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